Justin Wilson’s Cayenne Tartar Sauce

  • 4 cups mayonnaise
  • 1 cup finely chopped dill pickle or drained dill pickle relish
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped fresh or pickled cayenne pepper
  • 1 Tbsp Worcestershire sauce
  • salt to taste

Combine all the ingredients in a bowl and mix well.  Adjust seasonings to taste. Refrigerate and serve well chilled.  This will keep for several weeks in the refrigerator.

Yield: 5 cups

From Justin Wilson’s Homegrown Louisiana Cookin’

Gray:  This makes a lot of tartar sauce.  For the two of us, I cut this recipe to 1/8 (I used 1/2 cup of mayo).  This was plenty and we have a little left over.  This is a very good recipe for tartar sauce, and you can leave out the peppers is you want a plain variation.  I didn’t have actual cayenne peppers, so I  put a little cayenne hot sauce in there to liven it up.   If you make this, just be sure to make it a couple hours ahead, or the night before if possible.  This gives time for all the flavors to meld.

Katie: Another tartar sauce winner by Gray! I think this is another misconception on my part that I “don’t like tartar sauce” just because the cheap, store-bought stuff isn’t very good. If you remember, I liked Gray’s other tartar sauce as well. This tartar sauce was just what the catfish needed. It had a little kick, but not too much. You could really spice it up if that is what you like. I thought it was perfect and will have to give it a try on other things!

This entry was posted in Main Dishes, Seafood, Side Dishes, Weekly Recipes and tagged , , , , , , , . Bookmark the permalink.

1 Response to Justin Wilson’s Cayenne Tartar Sauce

  1. Pretty close to my recipe, but I add a good healthy dose of apple-cider vinegar and some celery seed and black pepper.

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